10 lbs. chicken wings
24 oz. Louisiana Hot Sauce
3 sticks Butter
Lawry’s seasoned salt
Preheat oven to 425.
Place wings in several pans in a single layer. (I usually start with 2 9X13 pans and an 11X15 then combine them into the larger one after the wings cook down.)
Season wings with a mixture of cayenne pepper, chili powder, and Lawry’s seasoned salt. The amount of each seasoning depends on how hot ya’ll like ‘em!
Brown the chicken wings (about 45 min. on each side).
Melt butter. Mix in Louisiana hot sauce. Pour evenly over wings and cover with foil. Finish baking at 325 for 2-3 hours.